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Name: Bacalao
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Black pepper; 2 tb Bread crumbs; 2 lb Salt cod; soaked; 1/2 c Fresh parsley chopped; 2 lg Onions; sliced; 3 lg Potatoes; Wine vinegar; 6 tb Butter; 10 Black olives; 4 Eggs; hard-cooked; 1 Garlic minced; 10 Green olives; pitted; olive oil

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INGREDIENTS

Black pepper
2 tb Bread crumbs
2 lb Salt cod; soaked
1/2 c Fresh parsley ; chopped
2 lg Onions; sliced
3 lg Potatoes
Wine vinegar
6 tb Butter
10 Black olives
4 Eggs; hard-cooked
1 Garlic ; minced
10 Green olives; pitted
olive oil

Servings

INSTRUCTIONS

From: kmeade@ids2.idsonline.com (The Meades) Date: Mon, 15 Apr 1996 18:48:14 -0400 Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times; drain thoroughly. Put the cod into a saucepan with cold water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes or until fish is tender. Drain; skin and bone the fish. Flake with a fork into large pieces. Saute the onions in half the butter until they are tender and golden. Add the barlic. Boil the unpeeled potatoes in salted water. Once tender, remove from the heat, refresh in running cold water; then remove skins. Drain and slice into 1/4" pieces. Preheat oven to 350 F. Grease a 1-1/2 quart casserole with the remaining butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper, and repeat layering. Sprinkle bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish with olives and eggs, and sprinkle with parsley. Serve with wine vinegar and oil in cruets and pepper on the side. -- The Nero Wolfe Cookbook MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #44 From the MasterCook recipe list. Downloaded from G Internet, G Internet.

NOTES

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Bacalao

Black pepper
2 tb Bread crumbs
2 lb Salt cod; soaked
1/2 c Fresh parsley chopped
2 lg Onions; sliced
3 lg Potatoes
 Wine vinegar
6 tb Butter
10 Black olives
4 Eggs; hard-cooked
1 Garlic minced
10 Green olives; pitted
 olive oil

From: kmeade@ids2.idsonline.com (The Meades)    Date: Mon, 15 Apr 1996 18:48:14 -0400  Soak the dried cod in cold water for about 24 hours, or until completely  moistened. Change the water several times; drain thoroughly.    Put the cod into a saucepan with cold water to cover. Bring to a boil,  reduce heat, and simmer for 15 minutes or until fish is tender.  Drain;  skin and bone the fish. Flake with a fork into large pieces.    Saute the onions in half the butter until they are tender and golden.  Add  the barlic. Boil the unpeeled potatoes in salted water. Once tender, remove  from the heat, refresh in running cold water; then remove skins. Drain and  slice into 1/4" pieces.    Preheat oven to 350 F. Grease a 1-1/2 quart casserole with the remaining  butter. Arrange a layer of half the potatoes, then half the cod, then half  the onions. Sprinkle with a little pepper, and repeat layering. Sprinkle  bread crumbs over the top layer. Bake for 15 minutes, or until heated  through and lightly browned. Before serving, garnish with olives and eggs,  and sprinkle with parsley. Serve with wine vinegar and oil in cruets and  pepper on the side. -- The Nero Wolfe Cookbook    MC-RECIPE@MASTERCOOK.COM    MASTERCOOK RECIPES LIST SERVER    MC-RECIPE DIGEST V1 #44    From the MasterCook recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (580g)
Recipe Makes: 4 Servings

Calories: 543
Calories from Fat: 242 (45%)

Amt Per Serving		% DV

	Total Fat 26.9g	36 %
	Saturated Fat 12.5g	62 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 2.2g
Cholesterol 46mg		14 %
Sodium 701.5mg		24 %
Potassium 1277.7mg		34 %
Total Carbohydrate 67.8g		20 %
	Dietary Fiber 8g	32 %
	Sugars, other 59.8g
Protein 9.8g		14 %
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Calories per serving: 543

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